Guest guest Posted December 16, 2005 Report Share Posted December 16, 2005 1/3 cup red wine vinegar1 T. Dijon mustard1 T. garlic, minced1/2 t. salt1/4 t. pepper1/4 cup freshly chopped parsley3 T. freshly chopped basil2 T. freshly chopped chives2 T. freshly chopped mint3/4 cup olive oil In a small bowl, combine the red wine vinegar, mustard, garlic, salt, and pepper, and whisk well to combine. Stir in the herbs. Drizzle in the olive oil while whisking constantly, until the vinaigrette is emulsified. Yield: 2 Cups Basic Dijon-Style Mustard 2 c Dry white wine1 lg Onion, chopped3 Garlic cloves, pressed1 c (4oz) dry mustard3 tb Honey1 tb Oil2 ts Salt Combine wine, onion, and garlic in a saucepan. Heat to boiling and simmer 5 minutes. Cool and discard strained solids. Add this liquid to dry mustard, stirring constantly until smooth. Blend in honey, oil, and salt. Return to saucepan (have hankies ready or hold face away from steam) and heat slowly until thickened stirring constantly. Cool; place in a covered jar. Age in cool, dark place 2 to 8 weeks, depending upon pungency desired, then refrigerate. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ www.onegrp.com/?mamanott organic cosmetics http://suziesgoats.wholefoodfarmacy.com/ Find Great Deals on Holiday Gifts at Quote Link to comment Share on other sites More sharing options...
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